Raita (Indian Yogurt and Cucumber Condiment) Recipe Print Page

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Photo by: Photography: Becky Luigart-Stayner; Styling: Jan Gautro

Raita (Indian Yogurt and Cucumber Condiment)

This cool, creamy condiment is a must with spicy Indian recipes. Whole-milk yogurt soothes the palate and stands up to the spicier dishes.

Cooking Light SEPTEMBER 2003

Yield: 8 servings (serving size: 1/3 cup)

Ingredients

1 English cucumber, coarsely shredded (about 2 cups)
1 teaspoon kosher salt
2 cups whole-milk yogurt
1/2 cup finely chopped red onion
1/4 cup coarsely chopped fresh cilantro
2 tablespoons fresh lime juice

1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/8 teaspoon freshly ground black pepper
Dash of ground nutmeg
Dash of ground cinnamon
Dash of ground cardamom

Preparation

Place cucumber in a colander, and sprinkle with salt. Toss well; drain for 30 minutes. Rinse with cold water; drain. Place cucumber on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes, pressing down occasionally. Combine the cucumber, yogurt, and remaining ingredients.

Nutritional Information

Amount per serving

Calories: 49
Calories from fat: 37%
Fat: 2g
Saturated fat: 1.3g
Monounsaturated fat: 0.6g
Polyunsaturated fat: 0.1g
Protein: 2.7g
Carbohydrate: 5.3g
Fiber: 0.7g
Cholesterol: 8mg
Iron: 0.3mg
Sodium: 88mg
Calcium: 86mg

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Raita (Indian Yogurt and Cucumber Condiment) recipe